Broccolini Chowder

Broccolini is a skinny cousin of broccoli. You can also make this soup with regular broccoli, though you should peel the tough part of the lower stem.

Total Time

Ingredients

11 Count

Serving Size

Ingredients

1.25

broccolini, coarsely chopped

Ingredient Full:

1.25 pounds broccolini, coarsely chopped

Ingredient Display Order:

1

Unit:

pounds

0.50

unpeeled yukon gold potatoes, diced

Ingredient Full:

.5 pound unpeeled yukon gold potatoes, diced

Ingredient Display Order:

2

Unit:

pound

1.00

small onion, chopped

Ingredient Full:

1 small onion, chopped

Ingredient Display Order:

3

1.50

water

Ingredient Full:

1.5 cups water

Ingredient Display Order:

4

Unit:

cups

2.00

reduced-fat (2%) milk

Ingredient Full:

2 cups reduced-fat (2%) milk

Ingredient Display Order:

5

Unit:

cups

0.25

flour

Ingredient Full:

.25 cup flour

Ingredient Display Order:

6

Unit:

cup

1.00

tarragon

Ingredient Full:

1 teaspoon tarragon

Ingredient Display Order:

7

Unit:

teaspoon

0.50

salt

Ingredient Full:

.5 teaspoon salt

Ingredient Display Order:

8

Unit:

teaspoon

0.25

black pepper

Ingredient Full:

.25 teaspoon black pepper

Ingredient Display Order:

9

Unit:

teaspoon

0.25

shredded white cheddar cheese

Ingredient Full:

.25 cup shredded white cheddar cheese

Ingredient Display Order:

10

Unit:

cup

0.50

minced red bell pepper for serving

Ingredient Full:

.5 cup minced red bell pepper for serving

Ingredient Display Order:

11

Unit:

cup

Directions

Prep: Array

Cook: Array

In a large saucepan, combine the broccolini, potatoes, onion, and water. Cover and bring to a boil over high heat. Reduce to a simmer, cover, and cook until the broccolini and potatoes are tender, about 5 minutes.
In a small bowl, whisk the milk into the flour. Add the milk mixture to the pan along with the tarragon, salt, and black pepper. Stirring constantly, cook until the mixture comes to a boil and is thickened, about 7 minutes.
Serve the soup topped with the cheese and bell pepper.